Ramps (Wild Leeks) and Prosciutto Salad
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 1⁄2 lbs carrots, peeled and sliced diagonally to form thin 2-inch ovals
- 1⁄2 teaspoon salt, divided
- 1⁄2 cup water
- 18 ramps, bulbs washed and trimmed (white part only)
- 3 tablespoons extra virgin olive oil, divided
- honey mustard dressing (either store bought or your own recipe)
- 1⁄2 lb prosciutto, thinly sliced
- 3 cups baby spinach leaves
- 3⁄4 cup fresh basil leaf, sliced very thin
directions
- Bring carrots 1/4 teaspoon salt and water to a boil in a medium fry pan.
- Reduce heat to medium and cover tightly.
- Simmer 6 to 8 minutes, until just tender, then transfer carrots to a colander to drain.
- When completely drained and cool, place in a bowl and drizzle with honey mustard salad dressing.
- Skewer the ramps bulbs on metal skewers, drizzle with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon salt, and place on a charcoal grill or under the broiler.
- Cook, turning frequently, about 10 minutes, or until the outer skin is lightly charred in patches.
- Set aside; when cool to the touch, remove from skewers and slice each bulb in half lengthwise.
- Set aside.
- Divide the prosciutto among six plates and drizzle with the remaining olive oil.
- Drain excess salad dressing from the carrots and drizzle over spinach leaves.
- Place 1/2 cup spinach leaves in the center of each plate; arrange 6 roasted ramps halves in a pleasing pattern, then pile carrots in the middle.
- Sprinkle with basil leaves.
- Serve at room temperature.
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RECIPE SUBMITTED BY
Molly53
United States